Roasted Vegetables

I had some beets, parsnips, carrots and potatoes. This is what I came up with. It takes two pans: one for the slow vegetables [the roots] and one for the quick vegetables [the fruits and fungi.] Some great alternatives would be tomatoes, eggplant or zucchini, etc.

These would go well with beans and with whole grains such as brown rice or quinoa, or with corn muffins.

Roasted Vegetables

The Sauce/Marinade:

juice from one lemon; lemon zest
one tablespoon pomegranate juice [if you have it; see the pomegranate post]
some extra virgin olive oil
a teaspoon of ground rosemary

Pan One: The Roots:

cut up two potatoes, 3 carrots, 5 parsnips, and 3 or more beets
place in baking pan lined with foil or parchment paper
throw in several whole peeled garlic cloves [very healthy: you don't really have to eat them but they smell great]
sprinkle with sea salt and non-ground rosemary [needles or whatever they are]
bake at 400 degrees and set timer for forty minutes [total will be one to two hours.]

Pan Two: The Fruits Etc:

slice one yellow onion and separate the rings
quarter one yellow and one red seeded bell peppers
clean and cut off the end of the stem of 1 pound or so brown mushrooms
place in pan with some more peeled garlic cloves
sprinkle with rest of sauce [or, if you ran out of sauce like I did, with balsamic vinegar and olive oil]
sea salt and rosemary
Pan Two goes into the 400 degree oven 40 minutes after Pan One.
Pan One can stay in there and keep baking; continue baking all of it 30 to 50 more minutes until root vegetables are done.